Just for the halibut, a refreshingly simple and speedy way to keep fish moist

This could be the one of the better ways to cook fish – and avoid overcooking it. A creamy, tangy blanket of yogurt, mayonnaise, sour cream and fresh dill goes on after these halibut fillets spend some oven time on their own.

If you want to cook this fish (or other white-fleshed fillets of a similar size) from an almost-frozen state, allow for a longer initial time in the oven and look for that same degree of white at the centre before going on to add the sauce.

CREAMY HALIBUTThis is a refreshingly simple, clean-tasting and very quick way to keep fish moist, and to minimize its aromatic effect as it cooks in your kitchen.Serve with small boiled potatoes or sauteed haricots verts (thin French green beans).Adapted from “Homestead Kitchen: Stories and Recipes From Our Hearth to Yours,” by Eve and Eivin Kilcher (Pam Krauss Books, 2016).

1. Preheat the oven to 350°F.2. Lightly season the fish all over with salt and then the 1/4 teaspoon of pepper. Place the fillets skinned side down in a shallow baking dish or ovenproof skillet that’s just big enough to accommodate the fish and some sauce; bake for 5 to 7 minutes or just until opaque at the centre.3. Meanwhile, chop the dill fronds and mince the garlic, placing them both in a medium bowl. Add the yogurt, mayonnaise and sour cream, whisking to incorporate. Taste, and season with salt and pepper as needed.4. Remove the fillets from the oven and spoon the sauce over them, making sure to coat them completely. Bake for 5 minutes more, depending on the thickness of the fish. (Cook just until it flakes.)5. Serve warm, with the sauce.Makes: 2 servings

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Just for the halibut, a refreshingly simple and speedy way to keep fish moist

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